Manager Customer Service

Julie Lynch

Email: abpm0w@r.postjobfree.com

Address:

City: Uxbridge

State: MA

Zip: 01569

Country: USA

Phone: 774-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Chef Manager with boutique food service company for 7 years. CIA Trained with over 30 years of experience in hotels, restaurants and corporate settings.

Educational Background:

High School Dipolma from Culinary Institute of America, Hyde Park NY 1/2001 to 1/1982 (Culinary Arts)

High School Dipolma from Culinary Institute of America, Hyde Park NY 1/2001 to 11/2012

Job History / Details:

Summary

Chef Manager with boutique food service company for 7 years. CIA Trained with over 30 years of experience in hotels, restaurants and corporate settings.

Highlights

ServSafe certified

Focus on portion and cost control

Inventory management familiarity

Featured in [Food Management Magazine]

Allergen Training Certificate

Choke Saver and CPR Trained

Excellent customer skills

Top level culinary skills

Strong work ethic

Strong personal integrity

Understanding of all paperwork related to corporate food service

Cash handling

Accomplishments

Finalist in the 1991 Food Management New Recipes contest.

Best Overall in the Sodexho Worlds Best Chili Contest

97 percentage score on servsafe test in 2011

Experience

March 2005 to Current

Simpson Corporation Salem, MA

Chef/Manager

Reduced food cost by 33 percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Implemented and supported company initiatives and programs.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Consistently produced exceptional menu items that regularly garnered diners' praise.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.

February 1988 to March 2002

Sodexho Foxborough, MA

Chef

Managed culinary staff of this $2500.00 a day subsidized location. Responsible for menu development, ordering, receiving and inventory control. Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.Consistently produced exceptional menu items that regularly garnered diners' praise.Implemented and supported company initiatives and programs.

January 1987 to February 1988

J. Bildner and Sons Boston, MA

Sous Chef

Established production priorities at this flagship store. Developed new menu items for seasonal and holiday menus.

January 1985 to January 1987

Hortons Restaurant Framingham, MA

Chef

January 1982 to January 1985

Hotel Intercontinental NY, NY

Tournant

Classical french restaurant. Duties included stocks and sauces, terrines, pates, break down of smaller cuts of meat, filleting of domestic and imported fish, mousses and a la carte service

Education

1995 Culinary Institute of America,

Gardner Merchant company sponsored Nutritional cooking program

1982 Culinary Institute of America,

A.O.S.

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